=> 350 gm chicken breast – boned and skinned
=> Salt to taste
=> 1 egg white
=> 1 Tbsp corn flour
=> 2 Tbsp oil
=> 1/2 tsp five spice powder
=> 200 gm bean sprouts
=> 1 shredded bell pepper
=> 3-4 Tbsp stock
=> 12 lettuce leaves
For the sauce:
=> 4 tomatoes – peeled, seeded and chopped
=> 1 Tbsp tomato ketchup
=> 1 tsp soya sauce
=> 1 tsp sesame oil
=> 1/2 tsp roasted sesame seeds
=> 1 Tbsp chopped spring onions
=> 1 tsp chopped garlic
=> 1 Tbsp vinegar
=> 1 Tbsp chopped coriander
=> Slice chicken into slivers.
=> Mix with salt, egg white, corn flour and five spice powder.
=> Heat oil, stir-fry chicken until lightly colored.
=> Remove from pan and drain.
=> Add bean sprouts to the oil, followed by bell peppers.
=> Heat through over a fast flame.
=> Stir in chicken. Season. Moisten with stock.
=> Place a spoonful over each lettuce leaf.
=> Roll into a parcel and serve.
To prepare the sauce:
=> Combine all ingredients and serve with the lettuce parcels.